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Found 6 results

  1. Rak73


    Here is my gyro recipe which has been tried and tested on Greek friends and passed with flying colours! Ingredients 1 lb ground lamb 1 lb ground lean beef 1/2 cup of plain bread crumbs 1 tbs onion powder 1 tbs dried oregano 2 tsp garlic powder 1 1/2 tsp salt 1 tsp pepper 1 tbs dried chili flakes (Optional) Directions Knead together the meat, they have to be very well blended and become one meat. If you were cooking a meatloaf, this would look extremely over worked, but that is what a gyro needs. In my mixer, I started off at 1 minute in the low setting then pushed it up to high
  2. Been meaning to record and post this for a couple months. Finally did it although I ran out of fresh rosemary and had to use my stash of dried. This is so good. I may never go out for gyro ever again! Gyro Portion: 1 lb ground lamb 1 lb lean ground beef 1 medium red onion, minced, strained through cheesecloth (~1 cup after straining) 4-5 garlic cloves, minced 3 Tbsp fresh rosemary, minced (or 1 Tbsp dried and crushed) 1 Tbsp dried marjoram (or 3 Tbsp fresh, minced) 2 tsp coarse salt 1/2+ tsp black pepper Mix all well in stand mixer then process into a smooth paste (in batches) vi
  3. Hi all, Here is a recipe for my tzatziki sauce to go with my gyro recipe (linked below as well). Been meaning to post this for a couple months now and just now got around to it. Ingredients: 2+ cups pre-strained plain greek yogurt 1 seeded and chopped cucumber, strained through cheesecloth. 2 cloves minced garlic 2 Tbsp olive oil 1 Tbsp red wine vinegar 1/2 tsp salt 1/2 tsp dried dill (or 1.5 tsp fresh) Directions: Mix all together. Refrigerate until ready to top your gyro. Here is the link to the related gyro recipe: http://youtu.be/Nlc9fWFNS7M
  4. Family meal today. Homemade gyro on the kamado with homemade tzatziki. Fresh rosemary made a huge difference. Definitely doing this one again!
  5. Hello fellow KG forum members! After seeing Rak's post where he detailed the process for creating a Gyro in your own home, I realized that I just had to try the same thing out for myself! I absolutely love Gyros and can't get enough of them. Whenever I see them at the county fair or at a restaurant around town, I immediately go into "I want a gyro right now" mode. A little over a week ago, I rounded up the ingredients and started the process. After creating the log-o'-gyro-goodness, I wrapped it in plastic wrap and let it meld for 24 hours. Onto the grill it goes!
  6. Nick2cd


    i used Alton Brown's recipe. i cut the recipe in half and i used ground beef instead of lamb. i find the best results come from a 50% : 50% beef/lamb blend. but the all beef turns out great too. also, marjoram is expensive and is extremely similar to oregano. it can be substituted with very little change in flavor. 1 medium onion, finely chopped or shredded 2 pounds ground lamb 1 tablespoon finely minced garlic 1 tablespoon dried marjoram 1 tablespoon dried ground rosemary 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper process ingredients in a food processor
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